Vegan Strawberry Scones

These vegan strawberry scones feature tender, fluffy scones loaded with pieces of strawberries and dark chocolate chips. They're also surprisingly easy to make!

Course Breakfast, Dessert

Diet Vegan

Prep Time 10

Cook Time 14

Total Time 24

Servings scones

Calories 251kcal

Author Louisa

Equipment

Ingredients

2 cups whole wheat pastry flour
1 tbsp white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold vegan butter, sliced into squares
1/2 cup unsweetened almond milk
1 tbsp lemon juice
1/2 cup freeze-dried strawberries, roughly chopped
1/4 cup non-dairy dark chocolate chips

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Combine the dry ingredients in a large mixing bowl.
Drop the squares of butter into the flour mixture and cut in with a fork or pastry cutter until the butter squares turned into pea-sized balls and the mixture is crumbly.
In another bowl, whisk the almond milk and lemon juice together.
Add the vegan buttermilk to the flour mixture and mix just until combined.
Gently fold in the strawberries and dark chocolate chips. Do not overmix so the butter doesn't warm up too much.
Place the dough on top of a floured surface. Form the dough into a circle about 1 inch thick.
Cut the dough into 8 triangle scones and space them out on the prepared baking sheet.
Bake the vegan strawberry scones for 14 to 17 minutes until they have risen slightly and their tops are firm.

Notes

The trick for the perfect biscuit-like vegan strawberry scones is using cold cubed butter. Otherwise, their texture will be more muffin-like!
Do not overmix the dough, or your vegan scones can end up dense and tough.
If your vegan scone dough feels too soft or it's already at room temperature, place it in the fridge for at least 30 minutes. This will help harden the butter in the dough and prevent the chocolate strawberry scones from spreading too much when they bake.

Nutrition